I can relay how I do breakfast potatoes. They come out perfect every time.
Many insist that precooked or "left-over" potatoes have broken down and
are basically unservicable. (we're talking about standard russets here, about 2-3
dollars per 10 lb bag.) And that's true of mashed for the most part.
But I steam standard russets, cleaned, whole, skin on, til fork soft. Cool, then
if peeling, they come off easily with a blunt knife. Peeled or not, into the fridge
over night. (for breakfast homefries, I leave most of the skin on, for presentation,
vitamins, and flavor.)
When ready to use, I chop or slice, then either heat in the skillet,
or grill, or nuke to hot while onion's bell peppers etc are heating in the skillet.
When onions are clear, add heated potatoes and spices. Cook til done, the texture is
perfect and they make great breakfast spuds. Transport in hotel pans in thermal
boxes to event, and they do keep a while at temp without getting yucky.
(They can be boiled too, but Ive found steaming to work better. And you CAN
use fresh cooked but theyre easier to work with after overnight cooling--they're denser.)